• party favors

    party favors

    “the essence of pleasure is spontaneity”
    – germaine greer
    {image courtesy of here}
    hey everybody,
    grab a handful of confetti, an outrageous mask and all your pals – it’s fat tuesday!
    and with mardi gras officially underway, i’ve infused a little bourbon street flair into 2 of my favorite things – dessert & cocktails, of course 🙂
    here’s to some tuesday mischief.
    xo,
    s
     
    {image courtesy of martha stewart}

    bananas foster 
    {bix restaurant, san francisco}

    ingredients
    1 stick butter
    1/2 cup brown sugar
    4 bananas peeled and halved, cut lengthwise
    1/4 cup dark rum

    directions
    Melt butter in a large skillet. 
    Add brown sugar and stir together. 
    Add the bananas and cook until caramelized over medium-high heat. 
    Pour in the rum and catch a flame off of the gas stove or a BBQ lighter. 
    Stand back when ignited and flambe. 
    Be careful; a flame will shoot up above the pan. 
    Let flame die down. 
    Serve over vanilla bean ice cream

    sazerac cocktail

    ingredients
    Ice
    1 teaspoon water
    4 dashes bitters
    1/2 teaspoon sugar
    2 ounces (1/4 cup) rye whiskey
    Small amount of Pernod
    Lemon twist, for garnish

    directions
    Fill 2 old-fashioned glasses with ice to chill.
    Discard ice from 1 glass, and add water, bitters, and sugar; stir to dissolve.
    Add rye whiskey and a few ice cubes; stir.
    Discard ice from remaining glass.
    Fill with a small amount of Pernod, and swirl to coat; discard Pernod.
    Strain rye mixture into prepared glass.
    Garnish with a lemon twist.

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